Crown Roast of Pork with Stuffing Recipe
Crown Roast of Pork with Stuffing Recipe photo by Taste of Home

Crown Roast of Pork with Stuffing Recipe

Publisher Photo
I make this roast every Christmas, much to the delight of family and friends. The recipe was passed down from my mother, so I've been using it for years. The succulent stuffing is oh-so-tasty! —Martha Forte, East Setauket, New York
TOTAL TIME: Prep: 10 min. Bake: 2-3/4 hours
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. Bake: 2-3/4 hours
MAKES: 12-16 servings

Ingredients

  • 3 tablespoons canola oil, divided
  • 1 pork crown roast (16 ribs and about 8 pounds)
  • 1-1/4 pounds Johnsonville® Mild Ground Italian Sausage
  • 3 cups finely chopped onions
  • 2 cups finely chopped carrots
  • 2 cups finely chopped celery
  • 2 garlic cloves, minced
  • 4 cups diced cooked peeled potatoes
  • 1/3 cup minced fresh parsley
  • 1 teaspoon fennel seed, crushed
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • Decorative foil or paper frills, optional

Nutritional Facts

1 serving (10 ounces) equals 357 calories, 19 g fat (6 g saturated fat), 85 mg cholesterol, 384 mg sodium, 12 g carbohydrate, 2 g fiber, 34 g protein.

Directions

  1. Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at 325° for 1-3/4 hours.
  2. For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon into center or roast.
  3. Bake 1 hour longer or until a meat thermometer reads 160° and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs. Yield: 12-16 servings.
Originally published as Stuffed Crown Roast of Pork in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p57

Nutritional Facts

1 serving (10 ounces) equals 357 calories, 19 g fat (6 g saturated fat), 85 mg cholesterol, 384 mg sodium, 12 g carbohydrate, 2 g fiber, 34 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Crown Roast of Pork with Stuffing

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MY REVIEW
Reviewed Dec. 15, 2011

This was fabulous! I've never made anything like this before and I wanted to do something different for Christmas. I made this and my entire picky family loved it! In fact, it has been requested again this year! Definately a keeper!

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